Strawberry Rhubarb Dump Cake

Contributed By: Parker


4 cups chopped fresh or frozen rhubarb
4 cups quartered fresh strawberries
1/4 cup orange liqueur or orange juice
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup butter, melted and divided
1 package spice cake mix (regular size)
Whipped cream, optional


1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter.
2. Bake until golden brown and bubbly, 45 to 55 minutes. Serve warm. Top with whipped cream, if desired.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1/2 cup: 272 calories, 13g fat (8g saturated fat), 31mg cholesterol, 362mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.

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